This easy, not-too-sweet plant-based version of the classic honey-mustard is one of our favourites. Any extras can be kept in the fridge!
Course Lunch
Cuisine Healthy
Total Time 10 minutesminutes
Servings 2
Author Two Market Girls
Ingredients
134 g(2 cups)baby kale
1/2lemon, juiced
30 g(1/4 cup)pecans, chopped
130 g(1/4 cup)dried cranberries
70 g(1 medium)apple, cubed
15 g(2)radishes, sliced
Maple Mustard Dressing
23 g(1.5 tbsp)dijon mustard
23 g(1.5 tbsp)spicy mustard
22 mL(1.5 tbsp)maple syrup
pinchsalt
pinchgarlic
15 mL(1 tbsp)olive oil
7.5 mL(1.5 tsp)apple cider vinegar
Instructions
Add kale to a large bowl. Squeeze in the lemon juice and using your hands massage it into the kale. Don't be afraid to really get in there, this is what's going to make it easy to eat and digest.
Add pecans, dried cranberries, apples and radishes. Toss to combine.
In a bowl combine dressing ingredients and mix until smooth.
If saving for lunch, dressing just before eating. If eating now, dress the salad and enjoy!